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November 25, 2014

bistroMD’s Healthy Thanksgiving Recipe Transformations

Today I have a special guest Dr. Caroline Cederquist and bistroMD to share with you all great Thanksgiving meal ideas– turkey and mashed cauliflower to delicious cranberry chutney and pumpkin pie!

Whether it’s your first time hosting Thanksgiving or you’re a seasoned pro, the shopping list prep is already under way to deliver the most mouth-watering spread this holiday. As the most caloric holiday of the year, your guests are prepping their palates to eat about 3,000-3,500 calories during Thanksgiving dinner – and then feel the food-remorse and expanding waistline later.
 
Believe it or not, it IS possible to enjoy holiday staples without over-indulging or feeling “food regret” with the right recipes.





bistroMD Cranberry Chutney


bistroMD’s Healthy Thanksgiving Recipe Transformations via www.productreviewmom.com


Cranberry Chutney

·         3/4 pounds tart apples, (chopped)
·         2 1/4 pounds of cranberries
·         2 cups light brown sugar
·         1 1/4 cups cider vinegar
·         1/2 tablespoon cinnamon
·         1/2 tablespoon salt
·         1/2 tablespoon ground ginger
·         3/4 teaspoon ground cloves
·         3/4 teaspoon pepper flakes
·         1/2 pound dark raisins
 

Directions 
           
1.       Place all ingredients in saucepan.
  
2.       Cook for 25 to 30 minutes.





bistroMD (Mashed) Cauliflower 


bistroMD’s Healthy Thanksgiving Recipe Transformations via www.productreviewmom.com


A great substitute for mashed potatoes, this dish packs all the flavor of mashed potatoes while slashing carbs and calories!


·         A medium head cauliflower. Trim it and cut into small florets (about 6 to 7 cups)
·         1 tablespoon extra-virgin olive oil
·         Sea salt and ground black pepper, to taste
·         Low fat sour cream
·         Chives
 

Directions

1.       Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. 

2.       Reserve 1/4 cup of the cooking liquid. Drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). 

 3.       Season with salt and pepper and fold in the sour cream. Blend until smooth and then mix in the chives.





 bistroMD Roasted Turkey Breast



bistroMD’s Healthy Thanksgiving Recipe Transformations via www.productreviewmom.com


 ·         2 lbs. boneless turkey breast with shin on

·         1/4 tsp. of fresh thyme
·         1/4 tsp. of fresh oregano
·         1/8 tsp. sea salt
·         1/16 tsp. Black pepper
·         1 tsp. of olive oil
 

Directions

1.       Pre-heat oven to 325'F. 


2.       Mix the seasonings together with all of the other ingredients. 

3.       Gently lift up the skin of the turkey and rub 3/4 of the mixture underneath the skin and under the turkey, rub the remaining seasoning mixture on top of the skin and then place in a roasting pan and roast for 45 minutes or until the internal temperature reaches 165’F. 

4.       Remove and cool slightly. Discard the skin. Slice turkey and plate. 




bistroMD Pumpkin Pie

 
bistroMD’s Healthy Thanksgiving Recipe Transformations via www.productreviewmom.com


Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g

·         1/4 cup water
·         2 1-ounce envelopes unflavored gelatin
·         2 cups fat-free evaporated milk, divided
·         ¾ cup packed brown sugar (or can use 1/3 cup packed ©Splenda Brown Sugar)
·         1 15-ounce can pure pumpkin
·         1 tsp cinnamon
·         1/2 tsp ground ginger
·         1/4 tsp nutmeg
·         1/4 tsp cloves
·         1 tsp vanilla extract




Directions:
·         Spray a 9-inch pie plate with nonstick cooking spray. 
·         In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes. 
·         Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. 
·         Remove from heat and whisk into gelatin. Don't worry if it the gelatin has hardened, the hot milk will liquefy it. 
·         Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended. 
·         Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serves 8.





Have a yummy and healthy Thanksgiving!

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5 comments

  1. What great ways to cook traditional thanksgiving food. I keep seeing mashed cauliflower and need to give it a try.

    ReplyDelete
  2. These are great, Louida! I love the idea of replacing heavy, carby foods at Thanksgiving (and every day) with more nutritious options. I definitely need to try that cauliflower mash--I love mashed potatoes and my waistline would certainly thank me for switching! :)

    ReplyDelete
  3. What a delicious way to have a healthy Thanksgiving! I would love to try the pumpkin pie!

    ReplyDelete
  4. I have to try mashed cauliflower! I love cauliflower anyway.

    ReplyDelete
  5. I love using cauliflower! So tasty.

    ReplyDelete